Chardonnay: Why Chardy is Queen
It is one of the most graceful words in French, and a very popular white wine. Many have called it Queen of the Grapes (cabernet sauvignon is King). Even so, chardonnay’s image in Australia has been surprisingly contentious!
It is called Grandma’s drink, chardy and even “really noice”, thanks to the ever-articulate Kath and Kim. (Kim pronounced it “cardonnay, because it has a silent haitch”!)
Chardonnay has also been unfairly associated with affluent left-wing drinkers in the terms, “chardonnay set” and “champagne socialist”. Unfair to both the drinkers and the wine. Luckily this varietal is versatile, easy to manage and high yielding, and not affected by political prejudice.
This green grape was first grown in Burgundy in France and particularly in the area of Chablis. You can now find it all over the world in Argentina, California, Chile, Italy, New Zealand and Australia. It thrives in both warm and cold climates. Many chardonnays are used to produce sparkling wines.
So much taste
While the grape itself has a neutral taste, soil, climate and aging in oak, create a wide range of enticing flavours. Most Australian chardonnays have plenty of ripe melon, grapefruit and ripe peach fruit. When chardonnay is very ripe, it tastes of tropical pineapple, guava and mango. When barely ripe, more like lemons and green apples.
Cooler regions, like Canberra, Tasmania and Mornington Peninsula have more subtle characters, with a lot more grapefruit and lime. Cool climate chardonnays tend to express the site of the vineyard, region and season.
Oaking chardonnay brings in flavours of vanilla, spice, toast and caramel. Meanwhile, the process of aging converts malic into lactic acid, which helps to add a rich buttery flavour.
FRUIT: Lime, lemon, apple, pineapple, grapefruit
ALSO: Honeysuckle, vanilla bean, almond, jasmine
AGING: 5-10 years in oak
ACIDITY: Medium high (unoaked cool climate)
SERVE: Oaked 12 degrees C, unoaked 9 degrees C
OTHER NAMES: Chablis, Pouilly-Fuissé and Meursault
Whether you prefer an oaked or unoaked chardonnay, it is easy to pair with your next meal.
A young unoaked cool climate Chardonnay (like Contentious Character's 2015 Chardonnay) pairs with delicate and light foods. Choose grilled fish, chicken, prawns or sushi. Chardonnay that is well aged in oak and full bodied pairs well with cheddar, foie gras, veal chops and (for the vegetarians who are so often left out of wine pairings) pumpkin ravioli.
Chardonnay even has its own International Chardonnay Day, on a date in late May. This could be the perfect time to enjoy one of the most expensive chardys in the world, Domaine Leflaive Batard Montrachet, for somewhere around $US6,000.
If you would like to treat Grandma to a bottle of her favourite, look no further than a Contentious Character 2004 Chardonnay for $33 or a lighter more contemporary Chardonnay like our 2015 for $35. But if you visit our cellar door to taste it first, you might discover Grandma (or Kath or Kim) knew something you didn’t.